Angela Ortiz was awarded $2,500 and the scholarship committee was impressed by her drive and dedication to a future in the culinary community. She works at Sport Service and is part of the culinary team at Solider Field. She has great enthusiasm and organizational skills, allowing her to lead 12 cooks in the “Cold Suite Department”; which is responsible for the production of food for 133 executive suites during the Bears games, concerts and events at Soldiers Field. She also supervises 20 cooks making food for 2000 guests. A degree from Washburne will complement her diligence and work ethic.
Jennifer Melendez was also awarded $2,500. The committee learned that Jennifer has had a love of the culinary field since she was a girl scout in 5th grade, when she learned to bake. She excelled in school and earned her way to the University of Illinois. As she worked on her major there, she kept hearing a call to come home and go to Washburne and get a degree in baking. After several years she decided to follow that dream. She will be assisting in a summer pastry school for Chicago Public School students. She has many letters of recommendation from her chefs at school praising her on her dedication and ability. She would like to specialize in cake decorating and individual pastry production.
Shilly Maloyon was awarded $5,000, and she impressed the committee with her relentless work ethic and need for education. She has worked for Sheraton Hotel & Towers Convention Services Department, and, under her bosses supervision, has been transferred to work in the Food and Beverage department while attending school full time. She also is working on her Wine Specialist Certification in hopes of also becoming a sommelier. She would eventually like to teach culinary arts. She is exceptionally well spoken about her goals in the industry.
From Lexington College comes Maryjo Arienza, who is studying for her BA in Hospitality and is about to embark on her internship on one of the cruise boats on Lake Michigan. She is originally from Texas and has desires to eventually return. She was awarded a $5,000 scholarship toward her culinary studies. It will be awarded at the Les Dames d’Escoffier Annual Dinner.
Melissa Ewing from CHIC will begin her externship at a bed and breakfast in Naples, Italy. Originally from California, she has her bachelor’s degree in communications and wants to blend the culinary arts with the communication world for the perfect job. She has worked at the Peninsula, as a hostess and would like to return to Spiaggia for a job after Italy. The award of $5,000 will facilitate her future culinary training.